Strawberry Tartlets
by Cathy Connally
Feeling the desire for a dessert? These are tasty and fun. Using the natural sweetness of strawberries , they delight the palate and the eyes. Great for snacking while satisfying the sweet tooth.
Strawberry Tartlets
Rated 5 stars by 1 users
Category
dessert
Servings
10-12
Prep Time
2 hours
Cook Time
25-30 minutes
Calories
141
Feeling the desire for a dessert? These are tasty and fun. Using the natural sweetness of strawberries , they delight the palate and the eyes. Great for snacking while satisfying the sweet tooth.
Flavours: The sweetness of the strawberries and pears contrast with the earthy aromas and flavours of the oats.
Benefits: Low in calories, zero cholesterol with a protein contribution from the oats and cashews, while the pears and strawberries add fibre, vitamins C, K and calcium.
Yield: 10-12 servings
Total Time: 2 hours
Equipment: Saucepan, mortar and pestle, food processor, cookie sheet, silicone muffin molds, foil inserts or parchment liners, plastic wrap (optional), tray.
Author:Cathy Connally
Ingredients
- 1 tbsp (15 ml) maple syrup or ¼ tsp monkfruit
- 1 tbsp (15 ml) lemon juice
- pinch culinary lavender flowers, crushed
- 1 tsp arrowroot powder
- 1½ cups (166- 249g) fresh or frozen strawberries, diced
- 1 cup (90 g) large flake rolled oats
- ½ cup (57 g) whole wheat flour
- 2 tbsp (19 g) raw cashews
- ¼ cup (60 ml) maple syrup
- 2 tsp vanilla extract
- ½ cup (70 g) raw cashews
- 2 tsp vanilla extract
- 1½ pears, peeled, cored and diced large
Topping
Crust
Filling
Directions
Crust
Preheat Oven to 350F (177C)
- Place oats, flour and cashews into the food processor and process until it is a fine consistency. Add maple syrup and vanilla extract. Process until it begins to stick together. Add a tablespoon of water if needed to gain proper consistency. Wash food processor bowl to use for filling.
- Measure a tablespoon of crust and place in a foil cupcake inserts or directly into the silicone cupcake wells. Note if you are not using foil liners, you may need to put parchment paper into the bottom of the silicone cupcake wells to prevent sticking. Press the crust mixture into the cupcake shape on the bottom and up the sides making a ¼ inch (6 mm) thick crust. If the mixture is too sticky, either use plastic wrap on top to shape it or moisten your hands to prevent sticking.
- Bake for 25-30 minutes until brown around the edges. Cool for 15 minutes. Remove crusts from the pan and or foil liners. Foil liners can also be left on the crust if desired. Set aside
Filling
- Soak cashews in ½ cup of boiling water for 20 minutes. Note: while waiting for cashews to soak, topping and crust can be prepared).
- Add drained cashews, vanilla extract and pears to food processor and process until pureed.
Assembly and Serving
- 36 sugar pearls for decoration (optional)
- Place a generous spoonful of filling into the cool tart crusts. Place filled tarts on a tray and cool for two hours. Just before serving, put a spoonful of strawberry-lavender topping on each tartlet. Add sugar pearls if desired for decoration. Serve immediately.
Nutrition
Calories 141, Fat 3.9 grams, Saturated Fat 0.8 grams, Cholesterol 0 milligrams, Carbs 24.6 grams, Fiber 2.5 grams, Protein 2.8 grams, Sugar 10.8 grams, Sodium 3 milligrams